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Recipe: Peach Crisp

Friday, August 29, 2014

I love 3 day weekends… who doesn't? I feel like 3 day weekends are the perfect excuse to make a fun dessert like Peach Crisp for you Labor Day weekend.

FULL HONESTY DISCLOSURE: Okay, I've actually made this crisp TWO weekends in a row. And they weren't even 3 day weekends. I think I have a problem. But the peaches this time of year are JUST perfect. [And any time I can justify a dessert as a fruit serving I will.]

Peach Crisp

adapted from Guy Fieri

For Peach Filling:

1/4 C Brown Sugar

1/4 C White Sugar

1/2 C Flour

1 t Ground Cinnamon

1/2 t Salt

3 lb Peaches, skinned (or 10 C Frozen)

1 t Cornstarch Dissolved in 1T Water

1 Lemon, juiced

For Crumb Topping:

3/4 C Brown Sugarl

1/4 C White Sugar

3/4 C Flour

1 t Ground Cinnamon

3/4 C Oats

1/2 t Nutmeg, grated

1/2 t Salt

1 Stick of Butter, cut in pieces

1. Preheat oven to 450 degrees.

2. Make the Filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice. Stir into the peaches to incorporate. Dump into a buttered 12x9 baking dish.

3. Make the Crumb Topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine until mixture is crumbly.

4. Top the peaches with half of the crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees. Bake for 30 minutes. Then add remainder of crumb topping and reduce oven temp to 325 degrees. Bake for 45 additional minutes.

Remove from oven and allow to sit for 15 minutes. Serve with vanilla ice cream or whipped cream.

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